Description
These Blueberry Cheesecake Cookies combine a soft, crumbly graham cracker cookie base with a luscious cream cheese frosting and a tangy homemade blueberry topping. Perfectly balanced with sweet and tart flavors, these cookies offer the delightful taste of a classic cheesecake in a handheld treat. Ideal for an elegant dessert or a special snack, this recipe yields 8 generously sized, beautifully decorated cookies.
Ingredients
Scale
Cookie Dough
- 1/2 cup Butter, softened, salted or unsalted
- 1/3 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 & 1/3 cup All-purpose flour
- 1 cup Graham crackers, finely crushed (about 7 sheets)
- 1/4 tsp Salt
- 1/4 tsp Baking soda
- 1/2 tsp Baking powder
- 1/3 cup Graham crackers, finely crushed (about 2 sheets) for rolling
Blueberry Topping
- 1 cup Blueberries
- 2 tbsp Lemon juice
- 1/4 cup Granulated sugar
- 1/2 tbsp Cornstarch
- 1/3 cup Water (divided as 1/4 cup and 1/3 cup in steps)
Cream Cheese Frosting
- 4 oz Cream cheese, softened
- 4 tbsp Butter, softened, salted or unsalted
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Prepare the Blueberry Topping: In a medium saucepan, combine the blueberries, lemon juice, granulated sugar, and 1/4 cup water. Cook over medium heat for several minutes until the blueberries soften and release their juices. In a small bowl, mix the cornstarch with the remaining 1/3 cup water until smooth. Slowly add this slurry to the saucepan, stirring constantly. Continue stirring until the mixture thickens, about 1-2 minutes. Remove from heat and allow to cool completely.
- Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fully combined. Add the egg and vanilla extract, mixing thoroughly until incorporated.
- Combine Dry Ingredients: Gradually stir in the all-purpose flour, finely crushed graham crackers (1 cup), salt, baking soda, and baking powder. Mix just until no flour streaks remain, being careful not to overwork the dough to maintain tenderness.
- Shape and Coat Cookie Dough Balls: Using a 1/4 cup cookie scoop, portion out 8 equal-sized dough balls. Roll each between your palms, then roll in the remaining 1/3 cup finely crushed graham crackers until evenly coated.
- Bake the Cookies: Place the coated dough balls on the prepared baking sheet, spacing evenly. Gently flatten each cookie to about 3/4 inch thickness. Bake for 9 minutes in the preheated oven. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Make Cream Cheese Frosting: In a stand mixer with the paddle attachment, whip the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract. Beat on high speed for 2-3 minutes until light, fluffy, and fully combined.
- Frost the Cookies: Fill a piping bag fitted with a large round tip with the cream cheese frosting. Pipe a generous swirl onto the top of each cooled cookie.
- Finish with Blueberry Topping: Drizzle the cooled blueberry topping over the cream cheese frosted cookies. Optionally, add a small drizzle of raspberry jam for extra flavor. Serve immediately and enjoy.
Notes
- Make sure the blueberry topping cools completely before drizzling to prevent melting the frosting.
- Use softened butter and cream cheese for smooth blending and better texture in dough and frosting.
- Do not overmix the dough to keep the cookies tender and prevent them from becoming tough.
- The crushed graham crackers add a delightful texture and authentic cheesecake flavor to the cookies.
- These cookies are best enjoyed fresh but can be stored covered in the refrigerator for up to 3 days.
